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Snails In Garlic Butter

Flavor.of.Europe's picture
Ingredients
  Freshly chopped parsley 2 Tablespoon
  Garlic 3 Clove (15 gm), peeled and crushed
  Shallots 2 , peeled and finely chopped
  Butter 1⁄2 Pound (250 Gram, 2 Sticks)
  Salt To Taste
  Freshly ground black pepper To Taste
  Canned snails 48 , cleaned shells (Tinned, 4 Dozen)
Directions

Mix parsley with finely pounded and chopped garlic and chopped shallots.
Work this into the butter with a fork, and season with salt and pepper.
Chill in refrigerator.
Put a little knob of the seasoned butter in each shell.
Add snail to each, then fill with more butter until crammed full.
Put stuffed shells, with open ends facing up, in ovenproof dishes (better still, if you can get them, special plates designed for escargots).
Cook in a fairly hot oven for 7-10 min.
Serve straight from oven, with fresh French bread to mop up the delicious juices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Butter

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